Brandade de Morue
Whipped purée of salt cod, potato, olive oil, and garlic served warm with toasted bread.
- prep 24 min
- cook 30 min
- total 54 min
- serves 6
- intermediate
- France
Ingredients
- 500 g salt cod
- 500 g potatoes
- 300 ml milk
- 120 ml olive oil
- 5 cloves garlic
- 1 bay leaf
- 1 lemon
- 1 baguette
Steps
- Soak the salt cod 24 hours, changing the water 3 times.
- Poach the cod in milk with garlic and bay leaf 8 minutes.
- Drain and reserve the milk.
- Boil the potatoes until tender.
- Flake the cod into a warm bowl, add the potato, and mash with olive oil and reserved milk until fluffy.
- Season with lemon, pepper, and salt to taste.
- Serve warm with toasted baguette rubbed with garlic.
≈ 360 kcal · 26 g protein · 22 g carbs · 18 g fat — per serving, estimate